Description
This Easy Romesco Sauce is a vibrant and flavorful Spanish condiment made from roasted red peppers, almonds, sun-dried tomatoes, and smoky spices. It blends smoothly with olive oil into a slightly chunky or smooth texture, perfect for serving as a dip, spread, or accompaniment to grilled vegetables, seafood, or meats. Quick to prepare and full of rich, smoky depth, this sauce adds a delicious Mediterranean flair to any meal.
Ingredients
Scale
Romesco Sauce Ingredients
- 1 (16-ounce) jar roasted red peppers, drained
- ½ cup raw or roasted unsalted almonds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt (to taste)
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the drained roasted red peppers, almonds, sun-dried tomatoes, garlic cloves, vinegar, smoked paprika, sea salt, and cayenne pepper.
- Initial Blend: Pulse or blend on low speed, increasing gradually as needed, until the mixture is mostly combined but still has some texture.
- Add Olive Oil: With the blender running, slowly drizzle in the extra-virgin olive oil. Continue blending until you achieve a smooth or slightly chunky texture based on your preference.
- Adjust Seasoning: Taste the sauce and add more salt if needed to suit your flavor preference.
- Serve or Store: Transfer the Romesco sauce to a serving dish for immediate use, or store it in a sealed jar in the refrigerator where it will keep fresh for 7 to 10 days.
Notes
- Use raw or roasted unsalted almonds depending on desired flavor; roasting almonds enhances nuttiness.
- Vinegar choice (sherry or red wine) offers subtle flavor differences; use your preference.
- The sauce can be made smoother or chunkier—adjust blending time accordingly.
- Keep refrigerated and consume within 7–10 days for best freshness.
- Romesco sauce pairs wonderfully with grilled seafood, poultry, roasted vegetables, or as a dip for crusty bread.
